Raw material cooking apparatus for producing soy sauce

Abstract

The invention discloses a raw material cooking apparatus for producing soy sauce. The raw material cooking apparatus comprises a cooking pot body, wherein a spiral stirring apparatus for stirring a raw material up and down is installed inside the cooking pot body, the top of the cooking pot body is provided with an overturning driving mechanism for driving the spiral stirring apparatus, the upperend of the cooking pot body is provided with a feeding pipe orifice and a pressure relief pipe, the feeding pipe orifice is provided with a feeding sealing cover, the pressure relief pipe is providedwith a safety valve, the inner lower end of the cooking pot body is circumferentially provided with a plurality of steam heads, the steam heads are connected with a steam conveying pipe extending outof the cooking pot body, the bottom of the cooking pot body is provided with an unloading pipe orifice, and the unloading pipe orifice is provided with a filtering apparatus for discharging the washing water and impurities. The raw material cooking apparatus is reasonable in structure layout, integrates the soaking and cooking, facilitates the reduction of treatment time of the raw material, and can improve the subsequent production efficiency of the soy sauce.

Description

technical field [0001] The invention relates to the technical field of soy sauce raw material cooking equipment, in particular to a raw material cooking device for soy sauce production. Background technique [0002] In the production process of soy sauce, soybeans need to be soaked. After soaking fully, soybeans are steamed. The purpose of steaming is to make the protein in soybeans moderately denatured by heating, so that it is easy to ferment and decompose, and some substances that hinder fermentation can be lost. activity, and can also eliminate harmful microorganisms and bacteria, and improve the hydrolysis rate and utilization rate of nitrogen. However, when the existing cooking equipment performs large-scale cooking operations, due to the accumulation of soybeans, a large part of soybeans often cannot be fully cooked; In addition, the soaking and cooking steps are separated, and different equipment is used for operation, which not only increases the cost of processing ...

AI Technical Summary

Problems solved by technology

[0002] In the production process of soy sauce, soybeans need to be soaked. After soaking fully, the soybeans are steamed. The purpose of steaming is to make the protein in soybeans moderately denatured by heating, so that it is easy to ferment and decompose, and some substances that hinder fermentation can be lost. activity, and can also eliminate harmful microorganisms and bacteria, and improve the hydrolysis rate and utilization rate of nitrogen. However, when the existing cooking equipment is used for large-scale cooking operations, due to the accumulation of soybeans, a large part of soybeans often cannot be fully cooked; In addition, the soaking and cooking steps are separated, and different equipment is used for operation, which not only increases the cost of processing equipment, but also prolongs the production and processing time and reduces the production efficiency of soy sauce production

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